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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.2, 2021년, pp.226 - 234
김다경 (경성대학교식품응용공학부) , 이상훈 (농촌진흥청국립농업과학원농식품자원부) , 최용민 (농촌진흥청국립농업과학원농식품자원부) , 김영화 (경성대학교식품응용공학부)
The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~2...
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